Start the week off right with this Healthy Kale, Quinoa, and Tofu Salad. This salad full of protein, healthy fats, and flavor to keep you satisfied.
So. I ate waaaaaay too much this weekend. We went out to Texas de Brazil for my youngest brother’s (Nico) 18th birthday, and we ate so. much. food. This upcoming weekend will probably be the same because my oldest brother (Fernando) turns 25 on Sunday and we will be out in Orlando for most of the weekend. ???
After a weekend of indulgences, I like to clean it back up on Sunday’s and start the week off right with lots of vegetables, and healthy fats. This Healthy Kale, Quinoa, and Tofu Salad was exactly what I needed after eating an absurd amount of red meat on Saturday night. I made plenty so I’d have some left over for Monday’s lunch.
I am by no means a vegetarian or a vegan, but I do think its important to explore and experiment with vegetarian/vegan recipes. It challenges me to look more carefully at ingredients and adds variety to my diet. With that being said, I was never a fan of tofu until I started experimenting with different plant based recipes. Preparing tofu is all about how you season it, its basically a sponge and has the ability to take on practically any flavor profile. In this particular recipe I seasoned extra firm tofu with cumin, paprika, onion powder, and salt & pepper. And it was ???
Aside from the tofu this salad has red and black quinoa for an extra boost of plant based protein and complex carbs. The dressing for this salad is also super simple and takes maybe 5 mins to throw together. Its also pretty versatile and would go great on sandwiches, or as a dip for chips and veggies.
Approximate Nutrient Break Down per serving :
Carbs 15 g , Fat 17g, Protein 20g
- 4 cups Kale
- 1/2 cup quinoa , cooked
- 1 cup Snow peas , thinly sliced
- 1/3 cup Almonds , sliced
- 1/2 Avocado
- 8 oz Tofu , extra firm
- 1/2 tsp cumin
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tbsp coconut oil , virgin
- 1/2 Avocado
- 1/2 cup cilantro , packed
- 1 tbsp red wine vinegar
- 2 tbsp olive oil
- salt and pepper
- red pepper flakes , optional
In a bowl, season tofu with cumin, onion powder, paprika, salt and pepper. Toss until all of the tofu is evenly coated in spices. Over medium heat, melt coconut oil and add seasoned tofu. Cook until tofu has a golden brown exterior (5-8 mins). Remove from heat and allow tofu to cool before adding to the salad.
Massage kale with a little EVOO until tender.
In a large bowl mix all of the salad ingredients with desired amount of Avocado Lime dressing.
Avocado Lime Dressing
Add dressing ingredients to blender and puree until smooth. Add water as needed to reach desired consistency. Season with salt and pepper.